Comments on: Gianduja Gelato Recipe

By: Spinach Mushroom Cannelloni | Cannelloni Recipe | Two Peas and Their Pod

Mon, 10 Jan 2011 10:43:16 +0000

[...] love Italian food-pizza, pasta, gelato-they all make me happy. One of my favorite pasta dishes is cannelloni. For starters, I like saying [...]

By: twopeas

twopeas — Thu, 25 Nov 2010 17:15:59 +0000

So glad you are enjoying the gelato. It is my favorite!

By: Jeanette

Jeanette — Thu, 25 Nov 2010 06:02:42 +0000

I just made this recipe tonight, and it is TO DIE FOR! I did a bit of research on what milk chocolates I could use (cocoa solid percentage), but I wanted so much to use Cadbury Milk Chocolate which is our favorite. Well, I tried it anyway. I also added a touch of Frangelico, and used Organic Stonyfield 2% Milk, which tastes just like Whole Milk to me, anyway. It’s currently in the freezer, hardening a bit more. It took a little longer to harden than I expected but in it’s smooth creamy state, it is amazing!

By: salvatore gianpaolo

salvatore gianpaolo — Sat, 18 Sep 2010 18:45:16 +0000

I’m not sure why he calls this “gelato” when it uses the exact same ratio as his ice creams. Just call it ice cream if it’s going to have the same butterfat content.

By: Kitchen Butterfly

Kitchen Butterfly — Sat, 21 Aug 2010 15:59:50 +0000

I LOVE Gianduja icecream – yum, yum, yum. Chocolate and hazelnut work soooooooooo well together, don’t they. Yum again

By: Lime Ice Cream | Two Peas and Their Pod

Lime Ice Cream | Two Peas and Their Pod — Wed, 18 Aug 2010 11:01:38 +0000

[...] will eat a big bowl of lime ice cream.We made this ice cream when my brother and sister in law were visiting in June. They are ice cream connoisseurs and were kind enough to make Josh a batch of his favorite ice [...]

By: Nervous Chef » Blog Archive » Gianduja Gelato

Nervous Chef » Blog Archive » Gianduja Gelato — Mon, 26 Jul 2010 02:56:45 +0000

[...] here. Note: This recipe calls for milk chocolate, but I think a dark chocolate would also work nicely as [...]

By: twopeas

twopeas — Fri, 23 Jul 2010 02:17:12 +0000

Use a high quality milk chocolate. That is a typo-thanks for catching it. I will fix it. Gelato usually uses less cream, but David’s recipe called for 2 cups, so I went with it and it is amazing, so I wouldn’t mess with it:) If you reduce the eggs it may not be as thick and creamy. Let me know how it turns out.

By: ScubaGirl

ScubaGirl — Thu, 22 Jul 2010 15:55:06 +0000

Sounds fantastic – thanks for sharing!

I’d like to make this tonight and have a couple questions:

1. What is “dark milk” chocolate? As opposed to “milk” chocolate or “dark” (60%, 70%, etc) chocolate? I just want to make sure I use the right chocolate and don’t end up with a bitter dessert.

2. Gelato’s typically have less butterfat than ice cream. This recipe uses more cream than milk, giving it a very high butterfat content.

3. It is possible to omit, or reduce, the eggs?

Thanks!!!

By: twopeas

twopeas — Tue, 22 Jun 2010 03:41:18 +0000

I don’t remember the name because we went to so many:) I love Milan, we really enjoyed our time there. Thanks for reading our blog.